Two Layer Key Lime Pie

Tara is a fan of Key Lime (as well as Coconut cream pie, but thats a different story), so imagine my surprise when the latest issue of Bon Appétit. had a decent Key lime recipe. No pictures (as the pie didn’t last that long), but rest assured it’s easy and tasty.

CRUST
3/4 cup granola (with no raisins or other dried fruit)

3/4 cup graham cracker crumbs (from about 6 whole graham crackers)
1/3 cup melted unsalted butter (approx. 3/4 stick)

3 Tablespoons Sugar

BAKED LAYER
1 14-ounce can sweetened condensed milk

1/2 cup fresh Key Lime juice or lime juice
3 large egg yolks

CHILLED LAYER
1 8-ounce package cream cheese, room temperature

1/2 cup sweetened condensed milk
1/4 cup fresh Key lime juice or lime juice

2 Tablespoons sugar
1 teaspoon vanilla extract

Sweetened whipped cream

FOR CRUST: Preheat over to 350° F. Using on/off pulses, blend granola in processor until coarslet ground. Transfer granola to medium bowl. Mix in graham cracker crumbs, melted butter, and sugar. Press crumb mixture over bottom and sides of a 9-inch deep dishie dish. Bake until crust is golden brown (about 8 minutes). Reduce oven to 300°. Remove crust from oven and cool completely.

FOR BAKED LAYER: Whisk condensed milk, lime juice and egg yolks in medium bowl and blend. Pour into Pie crust. Bake until custard is set, about 25 minutes. Cool to room temperature.

FOR CHILLED LAYER:Using electric mixer, beat cream cheese, condensed milk, limejuice, sugar and vanilla in large bowl. Pour over cooled baked layer; smooth top. Cover and chill until firm, at least 4 hours.

To Serve, pipe whipped cream decoratively around edges of pie. Cut into wedges and serve.

Serves 8!!


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